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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil.

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  • In a Dutch oven or pot, heat the EVOO over medium-high. Add the beef and cook until browned. Add the frying pepper, onion, garlic and paprika; season with salt and pepper. Partially cover and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add the tomatoes and stock and simmer the goulash until slightly thickened, about 10 minutes.

  • Meanwhile, salt the boiling water and cook the macaroni until al dente. Reserve a little cooking water, then drain the macaroni.

  • Stir a few spoonfuls of sour cream into the goulash, to taste. Stir in the macaroni, adding pasta cooking water as needed to keep the mixture from becoming too dry.

  • Top the goulash with the blue cheese and herbs.

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